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Oatmeal Raisin Cookies

For a fruity alternative, substitute 1 cup chopped dried cranberries or cherries for 1½ cups raisins.

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Preheat oven to 350° with rack in center position. Coat a baking sheet with nonstick spray.

Whisk together flour, baking soda, baking powder, and salt.

Cream butter, granulated sugar, brown sugar, eggs, and vanilla in a separate bowl with a hand mixer on low. Increase speed to high and blend until fluffy and light in color.

Stir flour mixture into creamed mixture until no flour is visible. Add oats and raisins; stir to incorporate.

Form cookies using a 2 Tbsp. cookie scoop (#40). Drop dough onto prepared baking sheets 2 inches apart.

Bake cookies until golden but still moist beneath cracks on top, 11–13 minutes. Let cookies cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely.

Nutritional Facts

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